Charles Koh
TL;DR
Alaska Airlines launches Chef’s (tray) Table, a new rotating First Class dining experience featuring seasonal menus crafted by celebrated West Coast chefs, starting with James Beard Award-winner Chef Brady Ishiwata Williams of Seattle’s Tomo restaurant.
Born from the success of last year’s collaboration with Chef Brandon Jew, the program will spotlight regional culinary talent and culturally rooted cuisine, reflecting the West Coast’s rich food scene and deepening Alaska’s commitment to community and quality.
Alaska Airlines is making a bold bet on flavor at altitude with the launch of Chef’s (tray) Table, a refined inflight dining initiative poised to bring serious culinary pedigree to First Class cabins. The program debuts with a seasonal menu from James Beard Award-winner Brady Ishiwata Williams, the chef behind Seattle’s quietly inventive Tomo.
More than a gimmick, Chef’s (tray) Table is Alaska’s response to the enthusiastic reception of its 2023 collaboration with San Francisco’s Brandon Jew, the Michelin-starred mind behind Mister Jiu’s. What began as a one-off partnership has since evolved into a full-fledged culinary platform—one that turns the inflight meal into a regional narrative told dish by dish.
The concept is simple but ambitious: rotating, seasonal menus from a roster of celebrated West Coast chefs, each offering a slice of their personal culinary story. For Williams, that means weaving his Pacific Northwest roots with Japanese American influences—umami-rich broths, delicate textures, and a reverence for ingredient integrity, now adapted for the constraints (and opportunities) of 36,000 feet.
“We know that food connects people—to place, to culture, to memory,” said Alaska’s Managing Director of Guest Products, Todd Traynor-Corey. “This program is about turning that connection into something tangible for our guests before they even land.”
Meanwhile, Chef Jew’s Cantonese-leaning offerings continue to soar—literally. His spring menu recently expanded to select East Coast routes, further anchoring Alaska’s commitment to culturally rich, chef-driven cuisine in the skies.
Honoring Heritage and Community: The Story Behind Chef Brady’s Tomo
Chef Brady’s Seattle restaurant, Tomo, is named in honor of his grandmother, Tomoko Ishiwata Bristol, whose cooking deeply influenced his culinary journey. A self-taught chef, Brady got his start in his grandparent’s diner before rising through the ranks to become executive sous chef at a Michelin-rated restaurant in Brooklyn, and later, executive chef at Seattle’s iconic Canlis where he earned a James Beard Award for Best Chef. He opened Tomo in 2021 to much anticipation in the vibrant, diverse neighborhood of White Center, aiming to offer the community a rich culinary experience that reflects his Japanese American heritage and creativity.
“Every dish and ingredient carries a story, and I’m incredibly proud to partner with an airline that champions local business owners like me to bring elevated and culturally rooted cuisine to the skies,” said Chef Brady Ishiwata Williams. “This collaboration has shown me how deeply Alaska cares about every detail — from carefully selecting its partners to food sourcing — and how committed they are to transforming your tray table into the chef’s table. These are dishes I make in the kitchen, and thanks to Alaska, I now get to share them with guests in the sky.”
Preorders begin today.
The exclusive menu launches in First Class on June 5 with preorders starting today.
Available on flights between Seattle and John F. Kennedy International Airport, Newark Liberty International Airport and Ronald Reagan Washington National Airport.
No matter where our guests sit, Alaska delivers a premium dining experience with a variety of chef-curated cuisine. That includes our Main Cabin.
Alaska also recently unveiled its newest 100% plant-based and gluten-free The Best Laid Plants grain bowl for Main Cabin guests on most flights over 1,100* miles. Created in collaboration with the culinary team at Seattle-based Evergreens™ — The Best Laid Plants grain bowl features Chimichurri Tofu, avocado, quinoa, and a side of Mango Habanero Dressing.
Fueled by Alaska’s industry leading pre-order program, the airline continues to offer more inflight dining choices than any other U.S. carrier. Guests can now choose from up to five chef-curated dishes, including at least one hot meal option on flights over 1,100* miles. In addition to Alaska’s freshly prepared selections—like the guest-favorite Signature Fruit & Cheese Platter—fresh meals are available exclusively through pre-order purchase.
For Alaska’s spring menu available in First Class, Premium Class and Main Cabin, click here.
Full Chef Brady Ishiwata Williams First Class Menu:
Route: SEA to EWR/JFK; EWR/JFK to SEA; SEA to DCA; DCA to SEA
Departures 5-9:59 a.m.
Breakfast: Mochi Waffle & Fried Chicken: rice flour bubble waffle topped with crispy tempura fried chicken. Served with an apple miso butter and a tamari-maple syrup.
Routes: SEA to DCA/EWR/JFK
Departures: 10 a.m. – 11:59 p.m.
Dinner: Klingemann Farms Glazed Short Rib: Klingemann Farms Short Rib, from Central Washington, glazed with a balanced serrano jaew sauce. Complemented with soy and Shaoxing Wine stir-fried rice cakes, spinach, & hon-shimeji mushrooms and steamed baby bok choy. Served with tangy pickles and radishes.
Route: DCA/EWR/JFK to SEA
Departures: 10 a.m. – 10:59 p.m.
Dinner: Buckwheat Soba with Ahi-tuna Tataki: buckwheat soba noodles in a cold ponzu broth, served chilled and topped with edamame, scallions, pickled seaweed, tofu, cucumber and shiso leaf. Seared ahi-tuna tataki served on the side with a spicy chili crisp.
In an industry often defined by shrink-wrapped mediocrity, Alaska Airlines is carving out a new model: one where First Class meals don’t just pass the time—they tell a story.
Follow along on Instagram for the latest news:
https://www.instagram.com/tomo.seattle
https://www.instagram.com/misterjius
https://www.instagram.com/eatseattle
